Tuna Mornay

Tuna Mornay recipe

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  • 2 cups small spiral pasta
  • 95g butter
  • 1 onion, chopped
  • 2 teaspoon garlic, minced
  • 1/2 cup plain flour
  • 2 tablespoon vegetable broth powder
  • 2 cups milk
  • 425g can tuna in spring water, drained and flaked
  • 3/4 cup frozen corn kernels
  • 1 1/2 cups BBQ potato chips, crushed
  • Salt and pepper, to season
  • Toast, to serve


  1. Cook pasta following packet directions, drain and return to saucepan. Cover to keep warm.
  2. Heat butter in a medium sized saucepan over medium-high heat.
  3. Cook onion and garlic for 5 minutes or until soft.
  4. Add flour and vegetable broth powder, cook and stir for 1-2 minutes or until mixture bubbles. Remove from heat.
  5. Gradually pour in milk, whisking continuously until mixture is smooth.
  6. Return saucepan to heat and bring to the boil. Reduce heat to low, stir for 5 minutes or until sauce thickens.
  7. Add tuna and corn kernels, mix. Continue to cook for a further 5 minutes. Stir occasionally.
  8. Season with salt and pepper.
  9. Pour tuna mornay into saucepan with pasta, toss to coat.
  10. Serve on toast, topped with crushed potato chips.